Navigation Menu: Social Icons

Meal Plan for Week 14 2020: March 30 – April 3

Week 14 Summary

Notes for this week

The meal plans have a new feature—you can now save meal plans to your own collections and edit them! The feature requires registration in order to save your changes, but it is completely free. This should help if you need to swap out a recipe due to availability during this time of uncertain grocery stock. Learn about the new feature here.

The baked potato soup is a good way to use leftover baked potatoes, so you might want to have baked potatoes over the weekend and reserve some for Day 1.

The filling for the Chili Cheese Burritos can be made ahead; it freezes well so you can also make extra for future use.

Day 1

Baked Potato Soup

Tropical Fruit Salad

Day 2

Baked Skillet Chicken

Seasoned Green Beans

Garlic Cheese Bread

Day 3

Chili Cheese Burritos

Green Salad

Fruit of Your Choice

Day 4

Chicken with Basil Cream Sauce

Sugar Snap Peas

Day 5

Send me the meal plans!

Yes! Send me dinner menu plans and sponsored mailings from Add Salt & Serve. By submitting this form, I understand that my data will be handled as set out in the Privacy Policy and terms and I can unsubscribe at any time.

Baked Potato Soup is one of our most requested recipes – it’s creamy and rich with the perfect balance of flavors. To use it as planned leftovers, have baked potatoes during the week and simmer a pot of this satisfying soup on the weekend.

Ingredients

4large baking potatoes, baked and cooled

2/3cupbutter

2/3cupall-purpose flour

6cupsmilk

2tspsalt

1/2tsppepper

4green onions, chopped and divided

12slicesturkey bacon, cooked, crumbled, and divided

1 1/4cupscheddar cheese, shredded, divided

8ozsour cream

Instructions

Cut potatoes in half lengthwise, scoop out pulp and set aside. Discard skins.

Savory seasonings and a quick sear make this easy baked chicken delicious. It is a great meal to double and serve half for dinner and chop and freeze the other half—cooked chicken in the freezer makes soups, stews, casseroles, and stir fry quick and easy.

Ingredients

1-1/2lbs.boneless skinless chicken breasts

2Tbspolive oil

Rub

½tspsalt

½tsppepper

½tspgarlic powder

½tsponion powder

½tsppaprika

Instructions

Preheat oven to 350°F.

Mix spices in a small bowl. Rub seasoning mix onto chicken to coat.

Heat olive oil in a large skillet over medium-high heat. Sear chicken 2 minutes per side.

Place in a lightly sprayed baking dish and bake for 30 minutes or until juices run clear.

Let the chicken sit on a plate 5-10 minutes before serving. Chop, cube or shred any extras to restock your freezer with cooked chicken.

Notes

If you have an oven-safe skillet, this can go straight into the oven after searing without changing pans. You may want to add a little extra olive oil to avoid burning if you are baking it in the same skillet you use for searing.

This rich and creamy chicken dish is one of the recipes first featured in our meal plans. The pimentos and fresh basil are the perfect seasoning in the delicious cream sauce served over breaded and sautéed chicken breasts.

Ingredients

1/4cupmilk

1/4cupdry bread crumbs

1lbthin cut boneless skinless chicken breasts

3Tbsp.butter

1Tbsp.olive oil

1/2cupchicken broth

1cupheavy whipping cream

4oz.jar diced pimientos, drained

1/2cupgrated Parmesan cheese

1/4cupminced fresh basil, or 1 Tbsp. dried

1/8Tbsp.pepper

1Tbsp.cornstarch

8oz.spaghetti or vermicelli

Instructions

Chicken

Set up an assembly line with chicken breasts, a shallow bowl with the milk, and a bowl with the bread crumbs.

Dip chicken in milk, then bread crumbs.

Brown chicken on both sides in butter and olive oil over medium heat and continue cooking until chicken is thoroughly cooked. Remove and keep warm.

Sauce

While making the sauce, put the pasta on to cook so they will be done at the same time.

Add all but 3 Tbsp. of the broth to the drippings in the skillet and bring to a boil.

Stir, loosening drippings from the bottom of the pan. Add whipping cream and pimientos.

Bring to a simmer and cook, stirring constantly, for about a minute.

Reduce heat and add Parmesan cheese, basil and pepper.

Mix cornstarch and remaining 3 Tbsp. broth.

When the sauce is heated through, add cornstarch mixture, stirring over medium heat to thicken.

Place chicken on pasta and cover with basil cream sauce.

Notes

Fresh basil works best in this recipe.

Thin cut chicken breasts are idea for even cooking; if you are using regular breasts, you can pound them to an even thickness between two pieces of wax paper with the side of a meat mallet.

Did you make this recipe?

🧾 Create a shopping list

Note that any recipe scaling from the recipes above does not carry over to the starting point for the grocery list, so you will need to make those same serving adjustments below after you click the Shopping List button. To print the notes for each day, after clicking the Shopping List button, click Print Collection.

📌 Pin this meal plan

About Mary Ann

Hi! I'm Mary Ann, and I have been creating meal plans online for over 15 years. I am wife to a retired Marine, mother to two adult daughters, a tech geek, and a lover of all things food. I love cooking and organizing, but I hate spending a lot of unnecessary time in the kitchen. I love shortcuts & efficiency; they make more time for the other things I love—researching genealogy, reading, traveling, and enjoying the beaches near my home in coastal North Carolina.

Reader Interactions

Your email address will not be published. Required fields are marked *

Recipe Rating

Comment

Name *

Email *

Notify me via e-mail if anyone answers my comment.

I consent to Add Salt & Serve collecting and storing the data I submit in this form. (Privacy Policy)*

To be notified of followup comments via e-mail, change the setting above from "Don't subscribe" to "All" or "Replies to my comments" (your date will be processed according to our privacy policy). You can also subscribe without commenting.